Tiramisu Ice Cream Cake - sugar

Method

• 1.
• Place sugar and 2/3 cup water in a small saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Remove from heat; stir in espresso and Kahlua.
• Let the syrup cool.
• 2.
• Using a serrated knife, cut the Vanilla Sponge Cake in half horizontally, making two layers.
• Place one layer in the bottom of a 9x9x2-inch baking pan.
• Using a pastry brush, brush with 3/4 cup cooled syrup.
• Sift 2 tablespoons ground espresso over cake.
• 3.
• Place espresso ice cream in the bowl of an electric mixer.
• Beat on low speed with the paddle attachment until spreadable.
• Spread ice cream over cake; top with second layer of sponge cake.
• Brush with remaining syrup.
• Transfer cake to freezer for 20 minutes.
• 4.
• Remove cake from freezer; sprinkle with the remaining 2 tablespoons of ground espresso.
• Place coffee ice cream in a mixer bowl.
• Beat on low speed until spreadable.
• Spread ice cream over cake, forming large swirls.
• Return to freezer; freeze until completely hardened.
• To serve, garnish with chocolate curls.
• Vanilla Sponge Cake: 1.
• Heat oven to 350F.
• Butter a 9-inch-square baking pan.
• Line pan with parchment paper, and butter again.
• Flour the pan, and set aside.
• In a small bowl, sift together the flour and cornstarch; set aside.
• 2.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes.
• Transfer the egg-yolk mixture to a large bowl.
• Wash and dry the mixer bowl and the whisk attachment.
• 3.
• Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes.
• With mixer running, slowly add the remaining 1/4 cup sugar.
• Continue beating until stiff and glossy, about 1 minute.
• 4.
• Fold the egg-white mixture into the egg-yolk mixture.
• In three additions, fold the reserved flour mixture into this new mixture.
• Transfer the batter to the pan, and smooth the top with an offset spatula.
• Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes.
• Transfer pan to a wire rack to cool; turn out the cake, and wrap it in plastic wrap until ready to use.
• Chocolate Curls: 1.
• Set a heat-proof bowl, or the top of a double boiler, over a pan of barely simmering water.
• Melt chocolate and shortening in bowl, stirring occasionally.
• 2.
• Divide chocolate between two 11x17-inch baking pans; spread evenly with an offset spatula.
• Chill until your finger makes a mark, but not a hole, when touching the chocolate.
• 3.
• Remove pans from refrigerator.
• Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls.
• If chocolate is too brittle, quickly wave pan over top of warm stove.
• If too soft, briefly return to refrigerator.
• Refrigerate in an airtight container up to 2 weeks.